I Know Nothing About Sangria,

I Know Nothing About Sangria,
after all, I’ve never even had any except for that which I have made. But, going by how readily this recipe was consumed and how throughly it was complimented at a recent party, I think that I should share the recipe again.

Put the sugar and citrus slices in a pitcher. Mash them around for 30 seconds or so or until the sugar is dissolved. Stir in the juice from the orange and the Triple Sec. Stir in the wine. Refrigerate.

Some notes:
— Be sure to make this 2 hours ahead of time (up to 8 hours is good).
— At the party, what most people really liked that this sangria wasn’t too sweet. I think that is due to using a mild (cheap) cabernet instead of a merlot or something like that. I actually used a boxed wine from WalMart, believe it or not. And, since I was making it for a party, I quadrupled the recipe by doing the fruit mashing in a big bowl and then dividing the fruit mixture between 4 gallon-sized freezer bags which I then filled with the appropriate amounts of orange juice, triple sec and wine. I refrigerated the sangria in the bags. This made for easier transportation and transferring to serving containers once at the party location. So, that’s an idea for you, too.